Ways to Reduce Risk
Cover food and ice when not in use to protect against contamination.
Avoid direct contact with food by using proper utensils. Use a scoop to get ice and keep it contaminant-free.
Maintain safe temperatures: hold cold foods at or below 41˚F (4˚C) and hot foods above 135˚F (51˚C) during service.
Use pans that keep food cold, such as ColdFest® pans, without the use of messy and possibly contaminated ice.